Posts Tagged ‘dessert’
It’s no secret that my honey, BL, is one of the most important people in my life. For the past five years, he has been my fearless recipe taster & guinea pig. He came into my life as a Midwestern meat and potatoes guy and is now a veg, kale-loving California boy.
Is my cooking good or what? ; )
Thanks B! For every bite.
To celebrate the big 3-0, I made him a Pina Colada Cake: Vanilla-Pineapple base, pineapple jam, coconut frosting & topped with toasted coconut and dried pineapple.
Too much? Not a chance.
It’s quite the understatement to say that I love chocolate.
I need chocolate.
And I’m not picky: brownies, ice cream, cookies, cake, pie- it all works. I’ll even take a little unsweetened cocoa powder mixed into my morning smoothie or oatmeal.
But. I’m not immune to the fact that most of the chocolate I enjoy also comes with lots of saturated fat &calories.(I’m looking at you Endangered Species Dark Chocolate with Blueberries. Why must you be so amazing? ) Not exactly an every-day food and certainly discounts some of the health benefits of chocolate.
Seeing as though I am not giving up my love for chocolate anytime soon, enter this dessert.
Chocolate, orange zest, walnuts and… avocado.
No, that’s not a typo. The secret to making this creamy, decedent dessert is by whipping everyone’s favorite
vegetable fruit, the avocado. (Don’t worry. You will never know it’s there!)
Remember those big chocolate oranges that came wrapped in the pretty foil? I used to love those as a kid and wanted to recreate the same pairing here.
The only problem with this dessert? Knowing that at any moment, you can whip up chocolate mousse that rivals any restaurant or store-bought variety. You probably already have most of these ingredients in your house already.
Don’t say I didn’t warn you.
Chocolate Orange Mousse
Ingredients: (for 2)
1 ripe avocado, peel & pit removed
1/8 cup + 1 tbsp. cocoa powder
1/8 cup sugar
1/8 cup fresh orange juice from 1 orange
1/2 tsp vanilla extract
zest of 1/2 an orange
pinch of salt
Optional toppings: coconut creme, walnuts, chocolate chips
Using a hand-mixer or food processor, mix avocado until smooth. Add the cocoa powder, sugar, juice, extract, and zest. Continue to whip or mix until very smooth, about 2-3 minutes more. Taste. If you want a sweeter mousse, add more sugar.
Divide the mousse into two small bowls and refrigerate for 1 hour until firm. Top however you prefer.
Spoon feed to your sweetie.
Looking for the perfect entree to go with this dessert? How about Pappardelle in Saffron Cream?
I am taking full advantage of the unusually chilly nights we’ve been having.
Specifically, by making warm desserts to enjoy after quick, weeknight dinners.
I think I’ve only had apple brown betty once a few years ago as part of a pre-fix dinner menu, and I remember how warm and spiced it was. Exactly what I was craving.
I did a little internet digging and found that apple brown betty is a simple combination of bread, spices, nuts, and apples. Perfect, I can handle that and make it even easier- place it in a slow cooker so it’s ready by the time I’ve prepared and cleaned up dinner.
It really couldn’t be easier. Prep your ingredients in less than 10 minutes, place them in your crock pot and it’s ready after dinner!
Don’t have a slow-cooker? No worries. Place the ingredients in a casserole dish and bake in the oven.
In a large bowl combine 1/3 cup real maple syrup, 1/3 cup unsweetened almond milk, 1/2 tsp. ground cinnamon, 1/8 tsp. salt, 1 tsp. vanilla extract, 1/2 tsp. ground ginger & 1/8 tsp. ground nutmeg
Add 4 cups of chopped bread.
Toss to coat.
In another bowl, combine 3 cups chopped apple, 1 chopped banana, 1/4 cup walnuts, 1/3 cup brown sugar & 2 tbsp. spiced rum.
Spray the inside of the slow cooker with non-cook spray. Place 2/3 of the bread mixture in, top with 2/3 of the apple mixture, the remaining bread mixture and the rest of the apple mixture.
Cover and cook on high for 60-75 minutes.
Serve with ice cream!
Slow Cooker Brown Betty
Recipe Type: Dessert
Prep time: 10 mins
Cook time: 75 mins
Total time: 1 hour 25 mins
- 4 cups bread, cubed
- 1/3 cup maple syrup
- 1/3 cup unsweetened almond milk
- 1/2 tsp. ground cinnamon
- 1/8 tsp. ground nutmeg
- 1/8 tsp. salt
- 1/4 tsp. ground ginger
- 1 tsp. vanilla extract
- 3 apples, chopped
- 1 banana, chopped
- 1/3 cup brown sugar
- 1/4 cup walnuts
- 2 tbsp. spiced rum
- In a large bowl, combine the maple syrup, milk, nutmeg, cinnamon, ginger, and vanilla extract. Add the cubed bread and toss to coat.
- In a separate bowl, toss together chopped apples, banana, brown sugar, walnuts, and rum.
- Place 2/3 of the bread mixture in the slow cooker, followed by 2/3 the apple mixture, rest of the bread mixture and the remaining apple mixture.
- Cook on high heat 60-75 minutes.
- Serve with ice cream
Enjoy! What cold weather desserts do you enjoy?
I don’t know what is going on in our house. I rarely make sweets, especially in the summer time, but the past two weeks I have made two different desserts and two kinds of ice cream. Of course BL hasn’t complained, but it deserves some contemplation. I blame the insanely hot weather for making me turn to my ice cream maker more than usual. (And everyone knows that the best way to enjoy ice cream is over baked fruit crisp).
Usually fruit salad is my dessert of choice during the summer. Sure, I love ice cream but I tire of it quickly and the thought of cookies and cake doesn’t get me that excited when it’s 104 outside. But baked fruit crisp? Suddenly all those thoughts go out the window. I went to the farmers market on Sunday to get ingredients for my salsa and couldn’t help but scoop up a few peaches and plums in the meantime. Who can resist that definite taste of summer, a ripe piece of stone-fruit? I love the addition of plums to a normal berry or peach crisp. The slightly sour taste from the plums balances any overly sweet pieces of peach.
Did I mention I have been eating this for breakfast this past week? Mmm, I can’t get enough.
3 tbsp. maple syrup
3 tbsp. vegetable oil
1/2 cup rolled oats
1/3 cup brown sugar
1/2 cup chopped pecans (or can sub almonds)
1/8 tsp. salt
3/4 cup whole wheat flour
2 tbsp. maple syrup
1 tsp. lemon juice
6 cups chopped stone fruit, I used a combination of plums and peaches
2 tbsp. sugar
1 tbsp. whole wheat flour
Place chopped stone fruit into a large mixing bowl. Drizzle with maple syrup, lemon juice, flour and sugar. Lightly toss to combine.
Place fruit mixture into a lightly-sprayed baking dish.
For the topping, combine the flour, oats, chopped nuts, brown sugar and salt. Add in the oil and maple syrup and stir with your fingers or a fork. You want to create little clumps of batter to place onto the fruit.
Using your hands or fork, place crumble topping onto fruit.
Bake for 45 minutes at 350 degrees F.
Serve warm… with vanilla ice cream. I made some organic vanilla bean ice cream last Sunday to go with this and it was the perfect way to end the week.